Puppy Chow Cookies (Muddy Buddy Cookies)
Soft peanut butter cookies loaded with crunchy puppy chow and chocolate chips. These Puppy Chow Cookies are a must-try dessert!
More recipes featuring chocolate: Chocolate Chip Cookie Bark, Peanut Butter Pie, Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies, and Flourless Chocolate Cookies.
What Makes These Puppy Chow Cookies So Good
I have been making puppy chow since I was a kid, and it’s still my favorite snack. So I turned it into a cookie. I am so glad I did because these Puppy Chow Cookies are incredible. The soft peanut butter cookie base is packed with crunchy puppy chow and melty chocolate chips, then dusted with powdered sugar. If you love peanut butter and chocolate, these are for you.
Why You’ll Love These Puppy Chow Cookies
- The contrast between the soft peanut butter cookie and the crunchy puppy chow is amazing.
- You get two kinds of chocolate: chips and the coating on the cereal.
- The powdered sugar dusting makes them look and taste just like the classic snack.
Key Ingredients for Puppy Chow Cookies
- Peanut Butter: Use a conventional creamy peanut butter like Skippy or Jif. Natural peanut butter separates and can make the cookies greasy. It adds richness and helps bind the dough.
- Puppy Chow: This is the star. You can make your own using my recipe, or use store-bought. Either way, make sure it’s chilled before adding to the dough.
- Chocolate Chips: Semisweet chips balance the sweet cookie. Milk chocolate chips work too if you prefer a sweeter cookie.
Kitchen Tools for Puppy Chow Cookies
- Stand mixer or hand mixer: Makes creaming the butter and sugars easy.
- Baking sheets: Two large sheets so you can bake in batches.
- Parchment paper: Prevents sticking and makes cleanup simple.
- Cookie scoop: Ensures evenly sized cookies.
- Cooling rack: Allows cookies to cool without getting soggy bottoms.
Tips for the Best Puppy Chow Cookies
Use conventional peanut butter like Skippy or Jif. Natural peanut butter can make the cookies spread too much. Freeze the puppy chow before mixing it into the dough. Frozen cereal holds its shape better and stays crunchy in the oven. When you portion the dough, use a cookie scoop for even sizes. And don’t overmix the dry ingredients into the wet. Mix just until combined to keep the cookies tender. After baking, press extra puppy chow on top while the cookies are still warm so it sticks.
Puppy Chow Cookie Variations to Try
If you want to switch things up, try using milk chocolate chips instead of semisweet for a sweeter cookie. You can also add a cup of white chocolate chips or butterscotch chips for extra flavor. For a gluten-free version, swap the all-purpose flour for a gluten-free baking blend. And if you are short on time, use store-bought puppy chow instead of homemade. Just make sure it is chilled before mixing in.
How to Serve Puppy Chow Cookies
These cookies are great on their own, but they pair wonderfully with a cold glass of milk. For a dessert board, arrange them alongside other peanut butter treats like brownies or fudge. You can also crumble them over vanilla ice cream for a crunchy topping. They make a fun addition to cookie gift tins during the holidays.
How to Store Leftover Puppy Chow Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. To keep the puppy chow topping from getting crushed, place them in a single layer or separate layers with wax paper. Avoid storing them in humid conditions, as the powdered sugar may dissolve.
How to Freeze Puppy Chow Cookies
You can freeze baked cookies for up to 3 months. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. Try not to stack them so the puppy chow on top stays intact. To thaw, let them sit at room temperature for about 30 minutes. You can also freeze the cookie dough balls. Portion the dough, freeze on a sheet, then store in a bag. Bake from frozen, adding a minute or two to the baking time.
How to Reheat Puppy Chow Cookies
To warm up a cookie, place it on a baking sheet in a 300°F oven for about 5 minutes. This crisps up the edges and softens the center. Alternatively, microwave for 10 to 15 seconds. Just watch the puppy chow topping, as it can burn quickly in the microwave.
Puppy Chow Cookies FAQs
Can I use natural peanut butter?
I don’t recommend it. Natural peanut butter separates and can make the cookies spread too much. Stick with conventional creamy peanut butter like Skippy or Jif for best results.
Why do I need to freeze the puppy chow?
Frozen puppy chow holds its shape better when you fold it into the dough. If it’s warm, the cereal can break apart during mixing. Freeze it for at least 30 minutes before using.
Can I make the dough ahead?
Yes. You can refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking. You can also freeze the dough balls for longer storage.
How do I keep the cookies soft?
Don’t overbake them. Pull them out when the edges are golden but the centers still look slightly underdone. They will continue to set on the hot baking sheet. Also, store them in an airtight container to retain moisture.
Recipe
Puppy Chow Cookies (Muddy Buddy Cookies)
Soft peanut butter cookies with sweet and crunchy puppy chow (muddy buddies), chocolate chips, and a dusting of powdered sugar! If you like the famous chocolate peanut butter cereal snack mix, you will LOVE these cookies!
Ingredients
- 2.5 cup all-purpose flour, spooned and leveled
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 1.25 cup brown sugar
- 0.75 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cup puppy chow, frozen*
- 1 cup chocolate chips
- flaky sea salt, for sprinkling
- extra puppy chow, for pressing on top of cookies
- powdered sugar, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3
In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula.
- 4
Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- 5
Add the dry ingredients and mix on low until just combined. Don't over mix.
- 6
Use a spatula to gently fold in the puppy chow and chocolate chips.
- 7
Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Place onto prepared baking sheets, about 2 inches apart.
- 8
Bake the cookies for 11 to 13 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Gently press extra puppy chow on top of the cookies while they are still warm. Dust the cookies with powdered sugar.
- 9
Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, Chocolate, cookie, Oven Baked, peanut butter
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